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FRIED GREEN TOMATOES4 large green tomatoes2 eggs1/2 cup milk1 cup all-purpose flour1/2 cup cornmeal, I use 1 cup, no bread crumbs1/2 cup bread crumbs, OPTIONAL 2 tsp. coarse kosher salt1/4 tsp. ground black pepper1 quart vegetable oil for frying Slice tomatoes 1/2 inch thick. Discard the ends.Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. ***{ I mix flour and cornmeal}*** Dip tomatoes into flour/cornmeal to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat, I dip back into flour/cornmeal.In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towel.